Caramel pudding with meringue puffs

Name: Caramel pudding with meringue puffs
Cook time: 45 min
Total time: 45 min
Yield: 10
Ingredients: 150 g Soft caramels Cream Toffees (e.g. Cream Muh-Muhs); 150 g Whipped cream; 2 Eggs (size M); 1 litre Milk; 150 g Sugar; 2 packages Pudding powder "Vanilla flavor" (for cooking); 200 g Schmand; 150 g Milk chocolate; 1 TEASPOON Lemon juice

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 10

150 g Soft caramels Cream Toffees (e.g. Cream Muh-Muhs)
150 g Whipped cream
2 Eggs (size M)
1 litre Milk
150 g Sugar
2 packages Pudding powder "Vanilla flavor" (for cooking)
200 g Schmand
150 g Milk chocolate
1 TEASPOON Lemon juice

Directions

1
Roughly chop the sweets. Warm the cream in a small pot (must not boil), add the sweets and dissolve in the warm cream while stirring. Takes a while). Remove from the hotplate. Pour into a mixing bowl and chill for about 4 hours. Then leave to stand at room temperature for approx. 30 minutes.
2
Separate eggs. Cover the egg whites and chill them. Whisk yolks. Put 150 ml milk into a small bowl. Boil up the rest of the milk in a pot. Add 50 g sugar and pudding powder to the 150 ml milk set aside, mix well. Stir into the boiling milk, bring to the boil and simmer over a low heat for about 1 minute while stirring.
3
Take it off the stove. Stir 2-3 tablespoons of the pudding mixture in small portions into the egg yolks. Then stir into the hot pudding and stir well. Pour the pudding into a mixing bowl. Stir in sour cream. Let it cool down and stir several times.
4
Finely grate the chocolate. Whip cream topping with the whisks of the hand mixer until creamy. Fold into streaks under the cooled pudding. Layer the pudding mixture and a thin layer of chocolate in a dessert bowl. Chill for about 1 hour.
5
Beat the egg whites and lemon juice with the whisks of a hand mixer until stiff. Let 100 g sugar trickle in. Beat until a shiny, firm meringue mass is formed. Pour into a piping bag with a large perforated spout and squirt tuffs onto the dessert. Carefully scorch with a kitchen gas burner. Serve immediately.